10 Best Hawaiian Side Dishes

Introduction

Hawaiian side dishes bring the warmth and color of the islands straight to your table. I’m Samuel, your kitchen storyteller, and each of these ten recipes combines ease, flavor, and a touch of aloha. Whether you’re pulling together a last-minute family meal or planning a weekend BBQ, these sides are quick (mostly under 45 minutes), flexible, and irresistibly tasty. Let’s take a flavorful journey!

10 Hawaiian side dishes You can Make easily

Dish	Main Ingredients	Flavor	Difficulty	Time
Hawaiian Macaroni Salad	Elbow macaroni, mayo, vinegar, carrots, celery	Creamy, tangy	Easy	20 minutes
Pineapple Coconut Rice	Jasmine rice, coconut milk, pineapple	Sweet, tropical	Easy	30 minutes
Sautéed Hawaiian Vegetables	Bell pepper, zucchini, onion, pineapple, soy sauce	Savory, slightly sweet	Easy	15 minutes
Hawaiian Baked Beans	Baked beans, pineapple juice, brown sugar, Spam/bacon	Sweet, smoky	Easy	35 minutes
Lomi Salmon	Salted salmon, tomato, onion	Fresh, salty	Easy	20 minutes
Taegu	Dried cod/squid, soy sauce, sesame oil, honey	Spicy, sweet-salty	Medium	40 minutes
Inamona	Candlenuts/macadamia, sea salt	Nutty, salty	Easy	10 minutes
Kōʻelepālau	Sweet potato, coconut milk, sugar	Sweet, creamy	Easy	25 minutes
Haupia	Coconut milk, cornstarch, sugar	Mildly sweet, smooth	Easy	10 min + 2 hrs chill
Sweet Furikake Corn	Corn kernels, butter, sugar, furikake	Sweet, savory, umami	Easy	10 minutes
Roasted Spring Medley	Carrots, asparagus, bell peppers, olive oil	Savory, slightly sweet	Easy	25 minutes

1. Classic Hawaiian Macaroni Salad

Ingredients (Serves 6)

• 1 pound elbow macaroni
• 1½ cups mayonnaise
• 1 teaspoon sugar
• 2 teaspoons rice vinegar
• 1 cup shredded carrot
• 1 cup diced celery
• Salt and pepper, to taste
• Optional garnish: chopped parsley or green onion

Instructions

1. Cook pasta: Boil macaroni in salted water until al dente (8–10 minutes). Drain and cool under cold running water.
2. Make dressing: Whisk together mayo, sugar, rice vinegar, salt, and pepper in a bowl.
3. Mix salad: Combine drained pasta, carrot, and celery with the dressing. Stir gently.
4. Chill: Cover and refrigerate for at least 2 hours (overnight is even better).
5. Serve: Taste and adjust seasoning before serving; sprinkle parsley or green onion on top for freshness.

Tip: Cold pasta absorbs the dressing without becoming watery—don’t skip rinsing!

2. Pineapple Coconut Rice

Ingredients (Serves 6)

• 3 cups jasmine rice
• 2 cups coconut milk
• 2 cups water
• 1 teaspoon salt
• 1 cup diced fresh pineapple
• Optional garnish: cilantro or extra pineapple

Instructions

1. Prep rice: Rinse rice until water runs clear to prevent stickiness.
2. Cook: In a pot or rice cooker, combine rinsed rice, coconut milk, water, salt, and pineapple.
3. Simmer: Cook covered until liquids are absorbed (~18 minutes); let stand covered for 5 minutes.
4. Fluff & garnish: Use a fork to fluff rice gently, then stir in fresh pineapple or garnish with cilantro.

Tip: Rinsing is key to light, fluffy coconut rice.

3. Sautéed Hawaiian Vegetables

Ingredients (Serves 4–6)

• 1 tablespoon oil
• 1 red bell pepper, sliced
• 1 small zucchini, sliced
• ½ large red onion, sliced
• 1 clove garlic, minced
• ½ cup fresh pineapple chunks
• 2 teaspoons soy or teriyaki sauce
• Sesame seeds, for sprinkling

Instructions

1. Sauté veggies: Heat oil in skillet over medium-high heat. Add pepper, zucchini, onion, and garlic. Cook 4–5 minutes until crisp-tender.
2. Add fruit & sauce: Stir in pineapple and sauce; cook 1–2 more minutes until glazed.
3. Serve: Plate and sprinkle with sesame seeds. Best served hot.

Tip: Use fresh for best texture—but thawed frozen pineapple works in a pinch!

4. Hawaiian Baked Beans

Ingredients (Serves 4–6)

• 1 cup canned baked beans
• 2 tablespoons pineapple juice
• 1 tablespoon brown sugar
• 2 ounces diced Spam or bacon
• ¼ cup diced onion (optional)

Instructions

1. Combine: In a baking dish, mix beans, pineapple juice, brown sugar, Spam (or bacon), and onion.
2. Bake: Preheat oven to 350°F (175°C). Bake for 30 minutes, uncovered last 5–10 minutes to reduce sauce.
3. Rest & serve: Let stand 5 minutes before serving. Spoonable and sweet-savory.

Tip: Want more heat? Add a pinch of red pepper flakes or chili powder.

5. Lomi Salmon

Ingredients (Serves 4–6)

• 4 ounces salted salmon (rinse and dry)
• 2 medium tomatoes, diced
• ¼ medium red onion, finely diced
• Optional garnish: sliced green onion or cilantro

Instructions

1. Prep salmon: Rinse salted salmon, pat dry, and dice finely.
2. Mix salad: In a bowl, combine salmon, tomato, and onion.
3. Chill: Cover and refrigerate for 15–20 minutes to meld flavors.
4. Serve: Garnish and serve chilled.

Tip: Adjust saltiness—if too strong, give the salmon a brief soak before dicing.

6. Taegu (Spicy Dried Fish Salad)

Ingredients (Serves 4–6)

• ½ cup dried cod or squid
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• 1 tablespoon honey or sugar
• 1 tablespoon sesame seeds

Instructions

1. Soak fish: Submerge dried fish in warm water for 15–20 minutes, then drain and shred.
2. Season: Toss shredded fish with soy, sesame oil, honey, and sesame seeds.
3. Chill: Refrigerate at least 30 minutes (longer deepens flavor).
4. Serve: Mix before serving; great alongside rice or grilled meat.

Tip: Letting this sit overnight unlocks deeper, richer flavor.

7. Inamona (Candlenut Poke Topping)

Ingredients (Makes ~½ cup)

• ¼ cup candlenuts or macadamia nuts
• Pinch of sea salt

Instructions

1. Roast nuts: If not pre-roasted, toast in a pan over medium heat until fragrant (2–3 minutes).
2. Grind: Once cooled, crush or pulse with salt into coarse crumbs.
3. Serve: Sprinkle on poke, salads, or rice bowls for crunch and depth.

Tip: Store extra in a sealed container; adds flavor and texture to future dishes.

8. Kōʻelepālau (Sweet Potato Coconut Pudding)

Ingredients (Serves 4–6)

• 2 medium sweet potatoes (about 2 cups mashed)
• 1 cup coconut milk (can use cream)
• 2 tablespoons sugar (adjust to taste)
• Pinch of salt
• Optional garnish: shredded coconut

Instructions

1. Cook & mash: Roast or boil sweet potatoes, remove skin, and mash until smooth.
2. Mix: Stir mashed potato, coconut milk, sugar, and salt together until combined.
3. Chill or serve warm: Serve at room temperature or cold, garnished with coconut.

Tip: For added spice, stir in a pinch of cinnamon or nutmeg!

9. Haupia (Coconut Pudding)

Ingredients (Serves 6–8)

• 1 can (13.5 oz) coconut milk
• 2 tablespoons cornstarch or taro starch
• 2 tablespoons sugar
• Pinch of salt

Instructions

1. Blend: Whisk coconut milk, starch, sugar, and salt until smooth.
2. Cook: Heat mixture over medium, whisking constantly until thickened (about 5–7 minutes).
3. Set: Pour into a shallow dish, cool, then refrigerate for about 2 hours.
4. Serve: Cut into cubes or bars before serving.

Tip: Use taro starch for authentic texture, but cornstarch works great too!

10. Sweet Furikake Corn

Ingredients (Serves 4)

• 2 cups corn kernels (fresh or frozen)
• 1 tablespoon butter
• 1 teaspoon sugar
• 1 teaspoon furikake seasoning

Instructions

1. Cook corn: Melt butter in a skillet over medium heat. Add corn and sugar, stirring for 3–4 minutes.
2. Season: Remove from heat and sprinkle with furikake.
3. Serve: Immediately plate and enjoy the sweet-savory finish.

Tip: Try different furikake blends—ginger, bonito, or wasabi—for flavor variations!

Tips & Tricks

• Prep ahead: Salads like macaroni or lomi taste better with time for flavors to marry.
• Mind textures: Rinse rice and pasta to avoid stickiness.
• Balance flavors: Taste as you cook—especially with sweet, salty, and tangy combos like pineapple rice.
• Heat control: Medium temperature keeps veggies crisp and pudding smooth.

Mistakes to Avoid

• Plunging hot pasta directly into dressing—always cool it first.
• Skipping chill time—taegu and lomi salmon need it for peak flavor.
• Ignoring the soak for dried fish—results in chewy, over-salty bits.
• Overheating puddings—stir gently over medium heat to avoid thickness issues.
• Under-seasoning coconut dishes—salt enhances their creamy sweetness.

Final Thought

These Hawaiian side dishes offer the colors, flavors, and relaxed feel of the islands—easy cheesier macaroni, bright pineapple coconut rice, fresh lomi salmon, creamy haupia, and fun taegu and sweet potato puddings. Pair them with your mains—or serve them all—for a joyful feast that feels like a miniature luau. Dive in and bring the aloha spirit to your everyday meals!

If you’re ready to add quick-and-tasty baked dishes to your rotation, check out my Baked Tilapia Side Dishes. Dinner doesn’t have to be fancy—it just has to work.

For more recipes diversity visit my Pinterest.

FAQs About Hawaiian Side Dishes

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